Cozy Baked Mac & Cheese

I can say, hands-down, that this is the most delicious baked macaroni and cheese I've ever had in my life. Bill would argue that it's a tad too spicy. Maybe I'll try with a bit less of Emeril's "Essence" next time.

Adapted from blog "Erin's Life In The Kitchen"

Without further delay --

Ingredients:

• 6 tablespoons margarine or butter
• ½ pound elbow macaroni
• 6 tablespoons all-purpose flour
• 3 cups skim milk
• 1 teaspoon salt [ I used McCormick's Nature's Seasons isntead]
• ¼ teaspoon ground black pepper
• Pinch cayenne [omit if you want less kick]
• 2-1/4 cups shredded Cheddar cheese [I used a mixure of sharp and mild]
• 1/4 cup shredded Parmesan cheese (not the grated/powdered stuff)
  
• ½ cup fine bread crumbs
• 1 teaspoon Emeril's Essence [use less if you want less kick]

Directions:

1. Preheat oven to 350. Butter a 2-quart baking dish with 1 tablespoon of the butter and set aside. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
2. Melt the remaining 5 tablespoons butter in a heavy 3-quart saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Remove from the heat. Add the salt, pepper, cayenne (if desired), and 2 cups of the cheddar cheese, and stir well. Add the noodles and stir well. Pour into the prepared dish.
3. In a mixing bowl, combine the remaining 1/4 cup of cheddar cheese and the 1/4 cup of Parmesan with the bread crumbs and Essence. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes.

Remove from the oven and let rest 5 minutes before serving.